Dielectric barrier discharge plasma: A green method to change structure of potato starch and improve physicochemical properties of potato starch films

被引：68
作者：
Guo, Zonglin [1 ]
Gou, Qiaomin [1 ]
Yang, Lihua [1 ]
Yu, Qun-li [1 ]
Han, Ling [1 ]
机构：
[1] Gansu Agr Univ, Coll Food Sci & Engn, Lanzhou 730070, Gansu, Peoples R China
来源：
FOOD CHEMISTRY | 2022年 / 370卷
关键词：
Packaging material; Modified starch; Cold plasma; Physicochemical properties; GLOW-PLASMA; FUNCTIONAL-PROPERTIES; PRESSURE PLASMA; OXYGEN;
D O I：
10.1016/j.foodchem.2021.130992
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effects of dielectric barrier discharge (DBD) plasma treatment on the physicochemical properties of potato starch and its films were studied. The results showed that the plasma species caused etching lead to small cracks and pores in potato starch particles and that oxidation, de-polymerization, and crosslinking were the main mechanisms underlying the effects of DBD plasma treatment. As the treatment time extended, starch hydrolysis, turbidity, syneresis, and gelatinization temperatures increased first and then decreased, whereas the solubility, swelling power, and water absorption significantly increased (P < 0.05). There was a decrease in the retrogradation tendency of the starch gels. The surfaces of the DBD plasma-modified potato starch-based films were relatively flat. After a 9-min treatment, the films exhibited the lowest water vapor permeability and highest tensile strength. In conclusion, the use of DBD plasma is a simple and green method to enhance the properties of potato starch and its film.
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页数：10
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